High Hydration Dough
Rate this recipe
This is a recipe to practice learning how to knead sticky dough by hand. It uses approximately an 80% hydration rate. You can use the dough to make rolls, bread or a variety of sweets. This will be left up to you.
Ingredients
- 1 ¾ cup (250g) flour
- ½ cup (120mL) water
- 1 large (50g) egg
- 2 tbs (30mL) oil
- 2 tbs (25g) sugar
- ¾ tsp (4g) salt
- 1 tsp (3g) yeast
Instructions
- In a bowl, mix together all ingredients until a shaggy dough forms.
- Knead dough by slapping on the table and folding over. Repeat for 8 - 10 minutes or until dough stretches easily without tearing.
- Cover and let rest until double in size before shaping, about 45 - 90 minutes depending on type of yeast used.
- Preheat oven to 375F (190C.)
- Divide into 6 portions, place on a parchment lined tray and allow to rise until at least double in volume, about 45 minutes.
- Bake 15 minutes or until golden brown.
Notes
An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you're using active dry yeast, modern varieties generally don't need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.
Always check the manufacturer's instructions on your yeast package for the best results.